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Manu's chocolate and dulce de leche tart
Manu's chocolate and dulce de leche tart
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Prep Time:
270 minutes
Cook Time:
30 minutes
Total Time:
300 minutes
Create Manu Feildel's irresistible chocolate caramel tart.
Ingredients:
  • 500g (70% cocoa) dark chocolate, finely chopped
  • 300ml pouring cream
  • 200ml milk
  • 3 eggs
  • 380g can Nestlé Top 'n' Fill Caramel
  • 125g unsalted butter, at room temperature
  • 1 egg
  • 90g pure icing sugar
  • 30g almond meal
  • 250g (1 2/3 cups) plain flour
Instructions:
  • Beat butter, egg, icing sugar, and almond meal with electric beaters until smooth. Gradually add flour until just combined. Shape into a disc, wrap in plastic, and chill in the fridge for at least 3 hours or overnight. Let it sit at room temperature for 30 minutes before rolling.
  • Roll out the pastry on a lightly floured surface to form a 4mm-thick disc. Use the pastry to line a 4cm-deep, 23cm fluted tart tin with a removable base, trimming any excess. Refrigerate for 30 minutes to rest.
  • Preheat the oven to 180°C/160°C fan forced. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 15 minutes, then remove the paper and weights or rice. Bake for an additional 5 minutes or until the pastry is dry. Allow it to cool slightly before moving on.
  • Preheat oven to 250°C/230°C fan forced. Melt chocolate in a heatproof bowl placed over simmering water (ensure bowl doesn't touch water), stirring with a metal spoon until smooth. Set aside.
  • In a saucepan, gently heat cream and milk until it almost boils. Whisk eggs lightly in a bowl. Slowly combine the milk mixture with the eggs. Strain the mixture over melted chocolate. Stir gently until smooth and silky.
  • Evenly layer the caramel filling on the pastry shell. Top with the chocolate mixture. Bake the tart for 30 minutes until the filling sets like custard. Let it cool to room temperature before serving.

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